Cardamom ginger sweet rolls
dtto and I Made the most delicious cinnamon rolls today.
Except that there wasn't any cinnamon in them. Actually, there were cardamom apricot ginger rolls with cream cheese frosting. Very moist and not too sweet, Mmmmmmmm :-)
dtto has become quite the baker and developed his own recipe for delicious bread made with 2/3 white, 1/6 wheat and maybe 1/6 soy flour with a little bit of oatmeal stirred in. It's heavenly, and quite versatile... today we a part of the dough cinnamon rolls, in part and to a savory rosemary loaf.
Recipe below by popular demand.
Cardamom Ginger Sweet Rolls With Cream Cheese Icing
All of this is guesstimated because I didn't measure anything.
For the rolls:
1/2 Recipe of sunbird's Tasty Chameleon Bread.
1/4 C Sugar (more or less to taste)
1/4 t Cardamom (it's strong stuff, if it's fresh)
1/4 C Candied ginger, minced
1/3 C Sweet dried apricots (sweet, not sweetened)
3 T Butter, melted
For the icing:
1/2 C Cream cheese, at room temp
1 T Butter, at room temp
1-2 T Milk
1 t Vanilla extract
1 C Powdered Sugar (I really don't know how much I used - just enough to make a nice creamy, consistency that is sweet but not sickenly so)
After the first rising, knead in about half of the minced apricots and ginger, and then roll dough out to about 1/3 an inch oblong shape (don't worry too much about it being asymmetric).
Spread the 3 T of melted butter over the surface of the dough until it's evenly covered.
In a small bowl, mix the sugar with the cardamom. Sprinkle evenly over the dough.
Sprinkle remaining ginger and apricots across the dough.
Take one end of the dough and start rolling it up gently like a jelly roll (or carpet for people who don't know what a jelly roll is).
With a sharp knife, cut roll into about 1" thick slices (it should make about a dozen).
Generously grease 8x11 baking pan with butter. Place the rolls in the baking pan, cover with a damp rag and put in a warm place to rise for 30 minutes to an hour (depending on how puffy/fluffy you want them).
Preheat oven to 350.
Bake for 17-22 minutes, depending on how gooey vs. well-done you like them.
While baking, make the icing:
In a medium-sized bowl, beat the cream cheese and butter until fluffy/smooth. Add milk and vanilla, beat until smooth. Add sugar, beating until smooth.
Ice cardamom rolls while still hot. Enjoy! I dare you to eat only one when they are fresh out of the oven. :)
Except that there wasn't any cinnamon in them. Actually, there were cardamom apricot ginger rolls with cream cheese frosting. Very moist and not too sweet, Mmmmmmmm :-)
dtto has become quite the baker and developed his own recipe for delicious bread made with 2/3 white, 1/6 wheat and maybe 1/6 soy flour with a little bit of oatmeal stirred in. It's heavenly, and quite versatile... today we a part of the dough cinnamon rolls, in part and to a savory rosemary loaf.
Recipe below by popular demand.
Cardamom Ginger Sweet Rolls With Cream Cheese Icing
All of this is guesstimated because I didn't measure anything.
For the rolls:
1/2 Recipe of sunbird's Tasty Chameleon Bread.
1/4 C Sugar (more or less to taste)
1/4 t Cardamom (it's strong stuff, if it's fresh)
1/4 C Candied ginger, minced
1/3 C Sweet dried apricots (sweet, not sweetened)
3 T Butter, melted
For the icing:
1/2 C Cream cheese, at room temp
1 T Butter, at room temp
1-2 T Milk
1 t Vanilla extract
1 C Powdered Sugar (I really don't know how much I used - just enough to make a nice creamy, consistency that is sweet but not sickenly so)
After the first rising, knead in about half of the minced apricots and ginger, and then roll dough out to about 1/3 an inch oblong shape (don't worry too much about it being asymmetric).
Spread the 3 T of melted butter over the surface of the dough until it's evenly covered.
In a small bowl, mix the sugar with the cardamom. Sprinkle evenly over the dough.
Sprinkle remaining ginger and apricots across the dough.
Take one end of the dough and start rolling it up gently like a jelly roll (or carpet for people who don't know what a jelly roll is).
With a sharp knife, cut roll into about 1" thick slices (it should make about a dozen).
Generously grease 8x11 baking pan with butter. Place the rolls in the baking pan, cover with a damp rag and put in a warm place to rise for 30 minutes to an hour (depending on how puffy/fluffy you want them).
Preheat oven to 350.
Bake for 17-22 minutes, depending on how gooey vs. well-done you like them.
While baking, make the icing:
In a medium-sized bowl, beat the cream cheese and butter until fluffy/smooth. Add milk and vanilla, beat until smooth. Add sugar, beating until smooth.
Ice cardamom rolls while still hot. Enjoy! I dare you to eat only one when they are fresh out of the oven. :)